pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe

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pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe with detailed photo and video recipe. a perfect combination of multiple flavours in a single curry which includes sweet, spicy, sour and bitterness. it is typically prepared during for feast for religious and marriage ceremony and is served after rasam and rice combination.
pineapple curry recipepineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe with step by step photo and video recipe. basically, menaskai or gojju is a karnataka cuisine delicacy which can be either prepared from sweet / raw mango, bitter gourd and with pineapple. it is typically eaten as side dish to rice or it can also be served for dosa and idlis. it is typically prepared in a thick consistency very similar to chutney or any festive sambar recipe.

this recipe is yet again shared by my friend shreepada’s mother and many many thanks to her for sharing amazing udupi or mangalore delicacy. basically, this pineapple curry is very popular across karnataka and is known as ananas or pineapple menaskai in udupi and mangalore region. it is also known as pineapple gojju in bangalore and mysore region. perhaps due to the thick consistency the word gojju may have been attached to this recipe. i personally like this recipe as side dish idli or kadubu rather than steamed rice but trust me it tastes great for both.

pineapple gojju recipe

furthermore some important tips and recommendations for this amazing ananas menaskai recipe. firstly, make sure to select ripe and juicy pineapple or ananas for this recipe. my pineapple was moderately sweet and sour and hence i derived the below proportion of ingredients for pineapple curry. in addition, if you end up having sour pineapple, the jaggery quantity may have to be increased accordingly. further the tamarind quantity may have to be decreased due to the sourness of pineapple. lastly, the same recipe can be followed with sweet mangoes, raw mangoes and even with bitter gourd.

finally, do visit my other sambar recipes collection with this post. this includes, vegetable sambar, drumstick sambar, bhindi sambar, brinjal sambar, idli sambar, malabar spinach sambar, udupi sambar, gobi sambar and  beans sambar. also do visit my other recipes collection with this post like,

pineapple curry or pineapple gojju video recipe:

recipe card for pineapple gojju or ananas menaskai:

pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe
 
Prep time
Cook time
Total time
 
easy pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe
Author:
Recipe type: curry
Cuisine: karnataka
Serves: 3 Servings
Ingredients
  • 1 cup pineapple
  • 1½ cup water, or as required
  • ¼ cup tamarind juice
  • 5 tsp jaggery / gud / bella
  • ½ tsp turmeric / haldi
  • salt to taste
for masala paste:
  • 2 tbsp sesame seeds / til / ellu
  • 3 tsp oil
  • 2 tsp urad dal
  • ½ tsp methi / fenugreek seeds
  • 6 dried kashmiri red chilli / lal mirch
  • few curry leaves
  • ¾ cup coconut, fresh / desiccated
  • ½ cup water
for tempering:
  • 2 tsp coconut oil / any cooking oil
  • 1 tsp mustard seeds
  • 1 dried kashmiri red chilli, broken
  • few curry leaves
Instructions ( 1 cup =255 ml)
  1. firstly, in a boil chopped pineapple with water for 10 minutes.
  2. meanwhile, prepare the masala by dry roasting sesame seeds. keep aside
  3. furthermore, roast urad dal, methi, dried red chilli and curry leaves with a tsp of oil.
  4. transfer to the blender.
  5. additionally, add coconut and water.
  6. blend to smooth paste. keep aside.
  7. now add in tamarind juice, jaggery, turmeric and salt.
  8. mix well. cover and simmer for 15 minutes.
  9. now add in prepared masala paste and water as required.
  10. adjust the consistency by adding more water of required.
  11. simmer for another 10 minutes stirring occasionally.
  12. boil till the colour of gojju / menaskai turns slightly blackish.
  13. pour tempering over menaskai.
  14. finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.


how to make pineapple curry with step by step photo:

  1. firstly, in a large kadai boil 1 cup of chopped pineapple with 1 cup of water for 10 minutes.
    pineapple curry recipe
  2. meanwhile, prepare the masala by dry roasting 2 tbsp sesame seeds.
    pineapple curry recipe
  3. transfer to the blender and keep aside.
    pineapple curry recipe
  4. furthermore, roast 2 tsp urad dal, ½ tsp methi, 6 dried kashmiri red chilli with a tsp of oil.
    pineapple curry recipe
  5. also add in few curry leaves and roast till they turn crisp.
    pineapple curry recipe
  6. transfer to the blender and allow to cool completely.
    pineapple gojju recipe
  7. additionally, add ¾ cup coconut and ½ cup water.
    pineapple gojju recipe
  8. blend to smooth and fine paste adding more water if required. keep aside.
    pineapple gojju recipe
  9. after 10 minutes, pineapple has cooked almost.
    pineapple gojju recipe
  10. add in ¼ cup tamarind juice 5 tsp jaggery, ½ tsp turmeric and salt to taste.
    pineapple gojju recipe
  11. mix well. cover and simmer for 15 minutes.
    pineapple gojju recipe
  12. or boil till the jaggery turns slightly sticky and thick.
    ananas menaskai recipe
  13. now add in prepared masala paste and water as required.
    ananas menaskai recipe
  14. adjust the consistency by adding more water of required.
    ananas menaskai recipe
  15. simmer for another 10 minutes stirring occasionally.
    ananas menaskai recipe
  16. boil till the colour of gojju / menaskai turns slightly blackish.
    ananas menaskai recipe
  17. now prepare the tempering by heating oil.
    ananas menaskai recipe
  18. add in 1 tsp mustard seeds, 1 broken dried kashmiri red chilli and few curry leaves.
    pineapple curry recipe
  19. allow to splutter, and pour over menaskai.
    pineapple curry recipe
  20. finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.
    pineapple gojju recipe


notes:

  • firstly, boil on low flame for long time to get more rich flavours.
  • additionally, adjust the sweetness, sourness and spiciness based on pineapple.
  • furthermore, substitute with raw mango / bitter gourd to prepare with different flavours.
  • finally, enjoy tangy, sweet and spicy pineapple gojju or refrigerate for atleast 3 days.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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